Start by cooking the shelled edamame according to the package instructions, typically boiling in salted water for about 5-7 minutes until tender. Once cooked, drain and rinse the edamame under cold water to halt the cooking process and preserve its vibrant color.

In a high-speed blender or food processor, combine the cooled edamame, two minced garlic cloves, fresh lemon juice, tahini, sea salt, and freshly cracked black pepper. Ensure your equipment is properly assembled, and secure the lid before blending.

Begin blending on low speed, gradually increasing to high until the mixture is smooth and well-combined, which should take about 1-2 minutes. If the hummus appears too thick, add water or extra lemon juice, one tablespoon at a time, to your desired consistency.

Once your edamame hummus is silky, taste and adjust seasonings based on your preference.

Transfer the creamy edamame hummus into a serving bowl and enjoy it immediately, or store in an airtight container in the fridge if not using right away.